Ingredients
- 2 1/2 cups jaggery powder
- 1 cup peanuts
- 2 teaspoons ghee clarified butter
- 1/2 teaspoon fennel seeds (saunf)
Servings:
Instructions
- Dry roast peanuts in a pan on medium heat. Stir often to get uniform heat.
- In a heavy-bottomed pan heat ghee, add jaggery powder and let it melt. As soon as it melts completely and starts to leave sides of the pan, add saunf and peanuts.
- Smear oil on the back of dinner plate (or cookie sheet) and also on the rolling pin.
- Spread the mixture on the back of the plate. Smooth the surface with the oiled rolling pin to desired thickness (1/4th to 1/2 inch).
- Once it reaches room temperature cut into pieces.
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